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Method:
Beat egg whites well with 1½ dl sugar. Mix the almonds in with the egg whites, together with the flour and baking powder. Pour the mixture in a round cake form. Bake at 175º for about 35 minutes. Remove and leave to cool.

Beat the cream well. Stir in the 4 egg yolks, ½ dl sugar and the 3 Daim bars. Spread the mixture over the cake and put in the deep freeze for a couple of hours.

Only in the interests of comparative study and for absolutely no other reason, I shall purchase a Dime Bar in Edinburgh when I visit there next week (do they sell them there?) and compare it to a home grown variety. After exhaustive taste tests, I shall report back... I am only doing this because of my loyalty to this website!

I could try to explain what a Dime Bar is like...........just to save you having to go to the lengths of having to buy and try one. I really salute your loyalty to the website, but hate the idea of you having to taste something that you may not like!!

Rustie, I feel that I just have to take that risk! After all, we have to face challenges in life and where would we be if we just gave up at the first hurdle.

But sadly it is no longer necessary for me to undertake this task. I have just checked, and it is the same "Milk Chocolate With A Crunchy Almond Caramel Centre" bar in both countries. Apparently the makers just changed the spelling in english speaking countries so that the pronounciation would still be correct - I guess they thought that it might be pronounced 'dame' instead!

Hi - I am so glad that you have this recipe on here - I love Dime Bar cake and I am so glad I dont have to travel all the way to Ikea for one !
A question though - can someone tell me what the measurements are for the Cream & Sugar dl ???? I dont know what this is.
Thank you

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